Creamy Chicken Noodle Casserole
Source of Recipe
Internet
List of Ingredients
1 tsp vegetable oil
1 onion, chopped
2 garlic cloves, minced
3/4 tsp salt
3/4 tsp pepper
3/4 tsp dried thyme
1 lb small fresh mushrooms, halve
1 lb chicken breasts, boneless, skinless
1/2 cup chicken stock
2 tbsp cornstarch
12 oz canned 2% evaporated milk
6 oz canned 2% evaporated milk
5 cup broad egg noodles
1 cup frozen peas
1 tbsp dijon mustard
Recipe
In large nonstick skillet, heat oil over medium heat; cook onion,
garlic, salt, pepper and thyme, stirring, for about 5 minutes or
until onions are softened. Add mushrooms; cook over high heat,
stirring, for about 5 minutes or until browned.
Meanwhile, cut chicken into bite-size pieces; stir into skillet. Cook,
stirring, for about 4 minutes or until no longer pink inside. Scrape
chicken mixture into bowl; set aside.
In small bowl, whisk together stock and cornstarch; pour into skillet
along with both cans evaporated milk. Cook over medium heat,
stirring, for about 5 minutes or until thickened.
Meanwhile, in large pot of boiling salted water, cook noodles for
about 5 minutes or until almost tender. Drain well; return to pot.
Add reserved chicken mixture, milk sauce, peas and mustard; stir
gently to coat noodles. Pour into greased 8-inch square baking dish.
cover with greased foil; bake in 375F 190C oven for about 30 minutes
or until heated through.
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